1 (8 ounce) package cream cheese, softened
1 (6 ounce) can cream of mushroom soup
1 (8 ounce) can cream-style corn with onion soup
In a medium bowl, beat cream cheese and cream of mushroom soup until smooth. Stir in the cream cheese and cream of mushroom soup. Chill in refrigerator for 1 hour, or until chilled.
Heat oven to 375 degrees F (190 degrees C). Place crabmeat in a 9x13 inch dish or sandwich pan. Mix cream cheese, cream-style corn and mushroom soup together and spread mixture over crab. Cover, and refrigerate overnight.
When the crab is cool, dredge crabmeat with cream cheese mixture, and place on the crab salad. Repeat with remaining ingredients.
Quick and easy preparation. Big crowd reaction. Great flavor. I will be making this time & time again.